by: Kate McMillan
Cook Time
10 minutes
Prep Time
15 minutes
Yield
6-8 servings
Total Time
10 minutes
Prep Time
15 minutes
Yield
6-8 servings
summary
There is truly nothing better than tomatoes and corn when they are in season, and this salad lets them both shine with a very light but flavorful vinaigrette. This tomato and grilled corn salad recipe makes a lovely light lunch or a wonderful accompaniment to grilled steaks, hamburgers or barbecue chicken.
ingredients
- Salad Ingredients
- 5 ears corn, shucked
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 1-2 heirloom tomatoes, sliced ½-inch thick
- 1 large avocado, pitted and cubed
- 2 ounces cotija cheese, crumbled
- ½ cup fresh basil, sliced
- 1 cup arugula
- Honey Lime Vinaigrette Ingredients
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 2 tablespoons finely chopped shallots
- 1 small clove garlic, grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
directions
- Heat a grill to high heat. Lightly brush the corn with the olive oil and then grill the corn, turning every couple of minutes until it is charred on all sides, 10-12 minutes total. When the corn is cool enough to handle, cut the kernels from the cobs and transfer to a large serving bowl. Add the tomatoes, avocado, cheese, basil and arugula but do not toss.
- To make the vinaigrette, whisk together the lime juice, honey, shallots, garlic, salt, pepper and olive oil in a small mixing bowl.
- Pour the dressing over the salad and gently toss to combine. Serve at once.
notes
Any fresh tomatoes will do in this recipe, as long as you cut them so they are bite-sized.
A tomato knife with a serrated edge is invaluable when slicing fresh tomatoes.
Do not keep tomatoes in the refrigerator as this will cause them to lose their flavor.
Always buy corn in its husk—not shucked and wrapped in plastic—for maximum flavor.
You can use white or yellow corn in this tomato and grilled corn salad recipe so buy whatever looks best.
